chefathome
Assistant Cook
Hello, all.
Since I've learned the basics of pound cakes, I improvise on the very 1:1:1:1 (flour, egg, fats, sugar) ratio. I modify it a bit for changing the texture/tenderness, and I often enrich it with dry ingredients (not too much).
However, I didn't yet fully understand two things:
I'd appreciate your advice, in order to be able to improvise more wisely.
Yours,
Arnon
Since I've learned the basics of pound cakes, I improvise on the very 1:1:1:1 (flour, egg, fats, sugar) ratio. I modify it a bit for changing the texture/tenderness, and I often enrich it with dry ingredients (not too much).
However, I didn't yet fully understand two things:
- How should I modify the basic ratio when adding wet ingredients, like sour cream, yogurt or cream?
- What happens when the wet ingredients I add are really liquidy, best example being orange juice?
I'd appreciate your advice, in order to be able to improvise more wisely.
Yours,
Arnon